Classic: Bacon and Egg Pie

INGREDIENTS

• 9 Eggs, whisked
• 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
• 3-4 gluten free Flaky Pastry sheets
• 1 Spring Onion stalk, green tops only, thinly sliced
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. Heat oven to 200°C on fan bake.
2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
4. Grease a baking dish, approximately 15x30cm.
5. Line the base and sides of the baking dish with half of the pastry.
6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
7. Lay about half of the bacon on top of the partially cooked pastry.
8. Add about 2/3rds of the egg on top of the bacon.
9. Add the remaining bacon on top of the egg.
10. Sprinkle the spring onions on top of the bacon.
11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
14. Brush the top of the pastry with the reserved whisked egg.
15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.